• 2 cups vegan "chicken" tenders
• 2 garlic cloves minced (or 1 tsp.granulated garlic)
• 1/8 teaspoon dried oregano
• 1 tablespoon Extra-virgin olive oil
• 1/8 teaspoon dried marjoram
• 1/2 teaspoon dried basil leaves
• 1/2 red small onion, diced
• 1 red bell pepper, seeded and thinly sliced
• 1/2 teaspoon paprika
• 2 Roma or Plum tomatoes, seeded and chopped
• 1/2 cup celery, finely chopped
• 1 Anaheim pepper, seeded and thinly sliced
• 1/2 can garbanzo beans (chickpeas), drained
• 2 tablespoon Lemon juice
• 1 green bell pepper, seeded and thinly sliced
• 1/2 cup Crushed tomato (plain)
• 2 cups uncooked spiral pasta

Thaw your "chicken" tenders at room temp. Meantime, prepare your veggies (wash, seed, peel, cut, etc.) and have all prepared. Meanwhile, cook your pasta following package instructions. When the "chicken" has thawed some, place in a large skillet, saute the "chicken" tenders in a little bit in the olive oil until they are golden brown, moving them in the skillet for about 10 minutes so they won’t burn. Add the rest of the ingredients, including the garganzo beans but not the pasta and cook on the skillet until the vegetables are tender. Drain your pasta. Mix into the vegetables in the pan. Let it heat through. Serve. A great pan meal ready in a jiffy! You can find more flavorful free vegan recipes at my website: http://www.frontiernet.net/~rexfam/index_001.htm

Serves: 6

Preparation time: : 30-20 min.